Assorted Rishi Teas Recipe

Measure and heat

Bring 1600 ml of fresh water to a full rolling boil (100°C / 212°F). Pre-warm the teapot or individual cups by rinsing with boiling water; discard rinse water.

Steep

Place 1 teaspoon of Rishi Breakfast Black Tea per 200 ml cup (total 8 tsp for 8 cups) into an infuser or teapot. Pour 1600 ml boiling water over the leaves. Steep for 3–5 minutes depending on desired strength (3 minutes for lighter, 5 minutes for robust).

Serve

Remove the leaves or strain. Serve plain or with milk and sugar to taste. Offer tasting cups so guests can sample a small amount before adding milk.

Heat water to the correct temperature

Heat 1000 ml of filtered water to 80–85°C (175–185°F). If you don’t have a thermometer, bring water to a simmer and let sit 1–2 minutes to cool slightly.

Measure and steep

Place 1 teaspoon of Sencha or China Green tea per ~160 ml cup (total 6 tsp for ~6 cups) into infusers or a teapot. Pour the 80–85°C water over leaves. Steep for 1.5–2.5 minutes. Avoid oversteeping to prevent bitterness.

Decant and enjoy

Strain the tea into cups immediately after steeping. Serve plain; offer a small spoon of honey or a slice of lemon if desired.

Boil water

Bring 800 ml fresh water to a rolling boil.

Steep long for full flavor

Place 1 teaspoon of Chamomile or Rooibos per ~133 ml cup (total 6 tsp for 6 cups) into an infuser or teapot. Pour boiling water over the herbs and steep for 5–7 minutes (Chamomile) or 4–6 minutes (Rooibos). For a stronger, sweeter infusion, steep longer up to 10 minutes.

Serve

Strain and serve hot. Offer honey or lemon on the side for chamomile, and milk or cream for rooibos if desired.

Prepare base

Bring 600 ml fresh water to a full boil. If serving chai with milk, warm 400 ml milk in a separate small saucepan (don’t boil).

Steep with spice

Place 1 teaspoon of Rishi Chai blend per ~167 ml cup (total 6 tsp) into an infuser or teapot. Pour boiling water over the leaves and steep for 4–6 minutes to extract spices and full body.

Finish with milk and sweetener

If using milk, combine strained chai concentrate with warmed milk in proportions to taste (classic is equal parts concentrate and milk). Sweeten with sugar or honey to taste (start with 1 tsp per cup). Serve hot.

Prepare tasting station: arrange small cups or tasting glasses for each tea type. Label each cup with the tea name and suggested steep time. Pre-warm tasting cups with hot water before decanting each tea to keep temperatures consistent.

Guide tasters: pour small amounts (30–60 ml) into each tasting cup. Encourage smelling the dry leaf, then the steeped tea, and finally tasting. Provide spoons and a spittoon or discard bowl if guests wish to taste without swallowing.

Clean between tastings: rinse infusers quickly between different teas (especially between black/flavored and delicate green/herbal teas) so flavors do not carry over. Use fresh water for each steep.